FREEZER CHILI MACARONI
This quick pasta dish, cooked all in one pan, will be a real family pleaser. For an Italian version, substitute 1 tsp. Italian herb seasoning for the chili powder, use Italian style stewed tomatoes and 1/2 cup Parmesan cheese for the Monterey Jack cheese. Serve with crusty rolls.
Provided by Olha7397
Categories One Dish Meal
Time 55m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In a large skillet, cook chicken with garlic over medium high heat, breaking it up with a wooden spoon, for 5 minutes or until chicken is no longer pink.
- Stir in tomatoes, tomato sauce, chili powder, oregano and cumin. Bring to a boil. Stir in macaroni and green beans; bring back to a boil. Reduce heat to medium low cover and cook, stirring occasionally, for 15 minutes or until the pasta and beans are tender. Season to taste with salt and pepper. If freezing, see "to freeze" section below, otherwise proceed with Step 3.
- Serve sprinkled with cheese.
- TO FREEZE: Let pasta mixture cool. Spoon into freezer containers, seal, date and label. Freeze for up to 3 months.
- TO SERVE: Thaw in microwave or in refrigerator overnight. Reheat in baking dish at 350°F for 30 to 35 minutes or until hot and bubbly. Proceed with Step 3, above. Serves 4.
- The Freezer Cookbook.
Nutrition Facts : Calories 408.9, Fat 11.7, SaturatedFat 6.1, Cholesterol 91, Sodium 1011.8, Carbohydrate 37.2, Fiber 5.1, Sugar 10.1, Protein 39.8
BAKED CHILI MAC
In searching what to make for dinner tonight, I took out a package of ground meat (buffalo, specifically) from the freezer, and found a box of elbow macaroni. Looked like Chili Mac makings to me! :) I had never made Chili Mac before (I just remember having it in the cafeteria when in grade school), so I took a look at what was here on Zaar... and was surprised not find many recipes for it. I put together a recipe out of what I found here and elsewhere online, but the below meat chili mac was somewhat adapted from Miss Annie's vegetarian Marvelous Macaroni Chili. Very tasty, very flexible! :) This is a Pantry Challenge recipe.
Provided by Julesong
Categories Lunch/Snacks
Time 55m
Yield 6-8 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees F.
- Cook the pasta according to package directions until al dente (if using regular macaroni this will take about 6 to 7 minutes, if using lower-carb versions it'll take about 15 minutes); drain and set aside.
- While pasta is cooking, in a large sauté pan cook the ground meat, onion, and garlic until meat is browned, about 5 to 7 minutes; drain fat if desired or necessary.
- Add the tomatoes, tomato paste, mild green chiles, beans, chili powder, ancho, oregano, cumin, pepper, salt, and tabasco (to taste) and simmer for 5 minutes.
- Add the cooked macaroni and stir well to incorporate.
- Pour mixture into a lightly pan-sprayed large casserole dish and sprinkle with the cheddar cheese.
- Bake at 350 degrees F for 20 to 30 minutes or until the cheese is golden and bubbly.
- Serve with a bit of sour cream for topping and veggies.
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